Jim Lampe
TVWBB 1-Star Olympian
50% beef, 50% pork, eggs, salt, pepper, coriander, garlic, panko, onions and sriracha for heat
plenty of (used) unlit and hot kingsford with hickory sticks for smoke in the 26" OTG
then topped with a mixture of four different BBQ sauces mixed with more sriracha sauce
removed from the grill after an internal temp of 167ºF
and sliced after a brief rest
and served on thick cut Italian bread with roasted sweet potato slabs
Not sure when it tasted beeter, last night right out of the skillet....
or,
today for lunch....
Add some heat to your loaf... if tastes
Great!
Thanks for stoppin' by!
plenty of (used) unlit and hot kingsford with hickory sticks for smoke in the 26" OTG
then topped with a mixture of four different BBQ sauces mixed with more sriracha sauce
removed from the grill after an internal temp of 167ºF
and sliced after a brief rest
and served on thick cut Italian bread with roasted sweet potato slabs
Not sure when it tasted beeter, last night right out of the skillet....
or,
today for lunch....
Add some heat to your loaf... if tastes

Thanks for stoppin' by!